Quick, Easy & Classic Crumble Top Blueberry Muffins

September 5, 2017

What are your go-to pastries when you’re out and about? Owen eats nearly a pint of blueberries a day and has for months. The blueberry kick seems nowhere close to being over, and has extended to pastries, waffles and anything else he can get “bu-burry”. But who doesn’t love a blueberry muffin? They have been a breakfast staple since Zack and I started dating and they’re just as popular (if not more) in our household today. We always end up picking them up at a coffee shop, but nothing beats a fresh homemade muffin in the morning. Snag the recipe for these delicious muffins below!

Crumble Top Blueberry Muffins

Ingredients:
for muffin batter
+ 5 tablespoons butter, melted
+ 1/2 cup sugar
+ the zest of 1/2 lemon
+ 1 egg
+ 3/4 cup yogurt
+ 1 1/2 teaspoons baking powder
+ 1/4 teaspoons baking soda
+ 1/4 teaspoon salt
+ 1 1/2 cups four
+ 1 cup blueberries

Ingredients:
for crumble top
+ 4 T butter, melted
+ 1/2 c sugar
+ 1/2 c flour

Instructions:
for crumble top
+ Melt butter.
+ Mix with sugar and flour until it desired consistency is reached.

Instructions:
for muffins
+ Preheat oven to 375.
+ Melt butter.
+ Pour into large bowl, add sugar & whisk.
+ Add egg, lemon zest and yogurt until combined.
+ Add dry ingredients.
+ Fold in blueberries.
+ Scoop into prepared muffin pan.
+ Top with crumble and bake for about 20-25 minutes.
+ They should be golden brown and spring back when you touch when done.

Recipe development and creation by Punch & Pastry, photography by Amy Frances.

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